Home dry-aging a SUCCESS!! w/ some pron!

For those of you that didn't read my original thread here it is: http://www.bbq-brethren.com/forum/showthread.php?t=123955

So tonight we cooked the steaks. WOW! I was super impressed with the 14-day dry-aged beef. It had an excellent texture and taste to it. I knew it was a winner when my wife, who is FAR from a steak connoisseur scored three for three on blind taste tests between the control steak and the dry-aged steak.

I am sooooo full right about now, and so far no one is puking. WIN! I will be trying 21-day dry-aged Costco rib eyes next.


The big steaks are the "control steaks" The smaller ones are the dry-aged. Rubbed them with kosher salt, fresh cracked pepper, and a little garlic powder.





My wife loves the griddle cooked steaks so I cooked them on the cast-iron tonight. Turned out awesome.





Glazed them with a little melted butter a la Ruth's Chris style.




Time to chow down! Dry-aged was on top and one of the "control steaks" was on the bottom.




Did I mention I was full? Man that is eating right there!

Phrasty said:

Random question... By chance, do you know the name of the wood those platters are made of? Might have to wait on Marty to pass by. We have a lot of it locally here. We call it "Guango".

Ok :focus:

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Google monkey pod

71-South said:

So were the aged cuts markedly better than the control cuts?

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Yes! Sorry, I should have been more clear in my post. They were definitely better than the non aged steaks. They had a fantastic texture to them and a more robust flavor. The fact that my wife could tell a difference is very telling.

I will be trying a loin strip primal next time.